Japanese web info list

Miura knives
Japanese Knives - by Tokushu Knife
Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
@ work, "200 years in the middle of Kyoto! The 7th generation Yoshitaka Yamada makes this gem of a knife while sweating in the forge. I closely followed the manufacturing process of the black knife."

 
It's possible to turn a lefty grind into a righty grind with a carbide chisel hammer to warp the steel -- was successful with a ~61 hrc japanese monosteel stainless. It came with a strong lefty microbevel.

I imagine on a clad knife it's certainly possible too
 
Delam on preclad ginsan

i-img1200x1200-1702870916drbme298429.jpg
i-img1200x1200-1702870916cqckaw98429.jpg
 
@JapaneseFoodCraftsman

Yep I owned a gyuto by them. Hard white 1, not as hard as TF but very close, takes careful deburring to get super super sharp. Belt sander finished and even bevels. Big microbevel though, kinda too big. Soft stainless cladding. Odd handle is very comfy. Very tall heel, like a German chef almost, and pointy. Interesting, good knife.
 
refcast said:
@JapaneseFoodCraftsman

Yep I owned a gyuto by them. Hard white 1, not as hard as TF but very close, takes careful deburring to get super super sharp. Belt sander finished and even bevels. Big microbevel though, kinda too big. Soft stainless cladding. Odd handle is very comfy. Very tall heel, like a German chef almost, and pointy. Interesting, good knife.
Click to expand...
That's really cool! Thanks for all the details - I heard from the smithy that they put a lot of effort especially into their Gyuto knives.
 
"After I got home from work, I took care of the knife.

There was a small sword that was left for a while, so I took it out and put sword oil on the cloth.

I'll wipe it carefully.

I thought I was doing it carefully, but I slipped my hand a little and the blade of the knife is in my right hand.

I touched my index finger.

"Oh, I wonder if I did it."

There is not much pain, but when I look at my fingers, the horizontal line is in it.

Well, I thought it wouldn't be such a big deal, but... blood oozed out.

If you come and wipe it with tissue paper, it will come out again.

The blood doesn't stop, it's bad, I have to do something, while I'm thinking about it, my index finger is in a state of blood-splatter."


Musings from a collector of kiridashi ("small swords"), an occasional plane blade and other mental wanderings - enjoy!

https://tetuzoukun.hatenablog.com/
 
https://www.metmuseum.org/art/collection/search/54062

Nakiri in Japanese woodblock print

Artist: Kubo Shunman (Japanese, 1757–1820)

main-image.jpg



Then this one has gishiki bocho looking knives

https://www.metmuseum.org/art/collection/search/37254

main-image(1).jpg


This one shows the old handle style seen on mosaku kitchen knife and one of my old debas @ethompson

https://www.artelino.com/articles/kunisada-kinsei-suikoden.asp

26180g1.jpg


Another nakiri
k255873649.1.jpg


Another nakiri looking thing

419cbbf7670dd5e668d3e74a7794f528.jpg


A knife shop? Blacksmithing and sharpening

https://jp.shokunin.com/archives/52016429.html
804cf3b3.jpg
 
Last edited:
Hi everyone, I have a saito knife with the letters shown below, can anybody help me to identify it?

Thanks in advance!!!
 

Attachments

  • IMG_0391 - copia.JPG
    IMG_0391 - copia.JPG
    189.8 KB
  • IMG_0391 - copia_LI.jpg
    IMG_0391 - copia_LI.jpg
    964.4 KB
  • SAITO MASIA.jpg
    SAITO MASIA.jpg
    197.3 KB
ziriki said:
Hi everyone, I have a saito knife with the letters shown below, can anybody help me to identify it?

Thanks in advance!!!
Click to expand...
Maybe it says 特製: tokusei(Specially made), 有次(Aritsugu)
 
You must log in or register to reply here.

Latest posts

Back
Top